Apple and Ginger Cake Bars

This is the recipe from TBSITW. It is delicious!

Ingredients

115g/1/2 cup soft sunflower margarine (we use a soft olive oil spread)
115g/1/2 cup fruit sugar
2 large eggs
225g/1 1/2 cups plain/all purpose wholemeal flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
2 medium sizedapples, cored and coarsely grated (we don’t peel them)
75g/1/2 cup raisins, sultanas or golden raisins
3 pieces stem ginger in syrup, drained & chopped
2 tsp demerara sugar

Method

20cm (8 inch) shallow square baking tin

Oven 180C/350F/gas mark 4

Grease the baking tin and line the base with parchment or wax paper.

Put the margarine into a mixing bowl, add the fruit sugar and beat until smooth, creamy and fluffy, then gradually beat in the eggs. (I add a small amount of flour along with the eggs.)

In another bowl, mix the flour, baking powder and spices, then add this to the creamed mixture and fold together using a rubber spatula. Try not to over-mix (it says) or the cake could have a heavy texture.

Stir in the grated apple, sultanas or raisins and chopped stem ginger, then spoon into the prepared tin.

Level the surface, then sprinkle with the sugar.

Bake for about 35 mins until the top is golden. Gently press the surface, the cake should feel firm - test the centre with a cocktail stick or skewer inserted into the middle of the cake. If it comes out clean the cake is done.

Cool for 10 mins, then run a thin, flat-bladed knife around the edge of the cake and turn out onto a wire rack to cool. When completely cool, cut into 12 bars and store in an airtight container.